Others have offered good examples. It's certainly not hard to match most great whites or aromatic reds with good acidity (Nebbiolo, Burgundy, etc) with non-meat dishes. But probably no type of wine is harder to match with vegetarian dishes that Cabernet or other low-medium acidity high tannin wines. As you live in Bordeaux and are a believer in the innate superiority of Bdx (based on numerous arguments we've had in past ),I could see your train of thought. But I will say that a cavatelli with black truffle & mushrooms first course paired extremely well with several 1982 Bordeaux at an '82 dinner last month (with a dozen wines to go through, we had red Bdx throughout meal). So while meat or game birds are my first choice with Bordeaux, you can do very well with other choices.

I guess it depends on to what degree of vegetarianism you practice. If you are a vegan, then I'd venture to say that your choices are more limited.

If you are ovo-lacto and open to dairy / cheese etc ? The I'd say there shouldn't be any problem with almost any red with a decent acid backbone.

I could see some big, soft, fruit forward reds causing some problems. But in those cases...why not just drink the wine by itself. If you like that style.

Dina and I almost always throw in several meatless meals a week to pair with wine. Chianti, Barbera, Nebbiolo for pastas w/ EVOO based sauces or marinara...or caprese...antipasto plate (sans meat..just cheeses and various olives etc..)

If health reasons ever put me in a position that precluded eating meat, I could be quite happy on a vegetarian diet w/ all sorts of wine.

Richard

Joy is a matter of finding myself laughable and imperfect...not just in appearance and talents but in knowledge, virtue and even faith. And yet discovering that Reality is quite able to take such a joke. - Mahlon H Smith